Cream of Pumpkin Soup

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Our pumpkin soup is quite possibly the easiest soup recipe on the planet, because everything is thrown into a pot, boiled, blended and served.


  • ½ cup coconut oil

  • 1 Large white onion, chopped

  • 4 cloves garlic, chopped

  • 1 ½ cup dry white wine

  • hand full of fresh thyme

  • 4 cups of diced Pumpkin

  • 1 teaspoon freshly ground nutmeg

  • 1 teaspoon all spice

  • 3 cups vegetable broth

  • 1/2 cup coconut milk

  • salt and pepper to taste

  • 1 whole Scotch bonnet pepper


  • In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, all spice and nutmeg. Sauté for 5 minutes. Deglaze the pan with the white wine and cook for 3 minutes. Add the pumpkin, fresh thyme and broth, stir to incorporate, season with salt and bring to a boil. Add the whole scotch bonnet pepper - Be careful not to pop it. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and let cool for 10 minutes.
    Transfer the soup to a blender (or use an immersion blender in the pot), removing the remains of the thyme stalks and the scotch bonnet pepper. Puree until smooth. You may add small pieces of the scotch bonnet pepper for heat. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan.
    Stir and serve!

Tips & Subs.

  • For a thicker pumpkin soup, You can use 5 cups of pumpkin.
    You can substitute butter for the coconut oil and heavy cream for the coconut milk.
    If you would not like to include alcohol in this, use water instead of dry white wine.

  • To keep up with our latest cooking & baking ideas from Gourmet Jamaica Delicacies plus daily recipes from decadent desserts to quick delicious weekday meals, be sure to follow us on Instagram.

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